Roasted Corn and Edamame Salad

Name: Roasted Corn and Edamame Salad
Total time: 1 h
Yield: 8 to 10 servings
Ingredients: Freshly cut kernels from 6 to 8 ears fresh corn; 6 cloves garlic, not peeled; 1 tablespoon vegetable oil, such as grapeseed, corn or olive; 2 teaspoons mild chile powder, such as ancho, pasilla or Hatch; 1 teaspoon ground cumin; Kosher salt; 1 pound shelled soybeans (edamame, available frozen) or lima beans; 2 red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced; 1 medium-size jicama or 2 cucumbers, peeled and diced (about 1 cup); 6 scallions, white and pale green parts, thinly sliced; 1/4 cup crumbled Cotija or mild goat or feta cheese; 1/4 cup roughly chopped cilantro leaves, for garnish; 1 tablespoon honey; Freshly squeezed juice and zest of 6 limes (about 1/2 cup); 1/2 cup vegetable oil, such as grapeseed or corn, more to taste; 1/4 cup roughly chopped cilantro, preferably both white roots and green leaves; 2 teaspoons kosher salt, more to taste; 2 teaspoons freshly ground black pepper

Recipe from Hugh Mangum

Adapted by Julia Moskin

Roasted Corn and Edamame Salad — Tony Cenicola/The New York Times

Total Time: 1 hour
Rating: 5(103)
Notes: Read community notes

A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn’s Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too. —Julia Moskin

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Ingredients

Yield:8 to 10 servings

For the Salad

Freshly cut kernels from 6 to 8 ears fresh corn
6cloves garlic, not peeled
1tablespoon vegetable oil, such as grapeseed, corn or olive
2teaspoons mild chile powder, such as ancho, pasilla or Hatch
1teaspoon ground cumin
Kosher salt
1pound shelled soybeans (edamame, available frozen) or lima beans
2red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced
1medium-size jicama or 2 cucumbers, peeled and diced (about 1 cup)
6scallions, white and pale green parts, thinly sliced
¼cup crumbled Cotija or mild goat or feta cheese
¼cup roughly chopped cilantro leaves, for garnish

For the Dressing

1tablespoon honey
Freshly squeezed juice and zest of 6 limes (about ½ cup)
½cup vegetable oil, such as grapeseed or corn, more to taste
¼cup roughly chopped cilantro, preferably both white roots and green leaves
2teaspoons kosher salt, more to taste
2teaspoons freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
Step 2
In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
Step 3
Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, ½ cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
Step 4
In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle ¼ cup cilantro leaves on top and serve.

Ratings

5 out of 5

103 user ratings

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Cooking Notes

Sharon6 years ago

How does this recipe not have any notes yet?! Second time making it: so fresh and delicious and easy/relatively quick to put together. Yields a HUGE amount. You'll have left over dressing--today we massaged it into some kale to make a good base for a green salad with the corn salad on top. The fllavor combos work magically together and rise above your typical summer salad. A sure hit with a crowd!

Anne6 years ago

Best summer recipe. Simplify by roasting canned corn. Also cut oil by half for dressing. This is a real winner and crowd pleaser.

ccbanana1 month ago

Baffled more people haven’t made this. Maybe it’s the photo graphic? This was absolutely delicious. I used frozen corn (sorry not sorry). I also chopped up half of a bunch of kale bc I want to use it up. Outstanding. As others have said, if you make as written it is a huge portion. I made 1/3 of the recipe and there is enough left for me to eat for lunch tomorrow. Enjoy!

Randy1 month ago

Odd quantities in this recipe: edamame by weight, corn by the cob, and everything else in standard kitchen measures. As for the cucumbers, one makes a cup diced (and if you use English cukes, you don't need to peel them). The corn turns out to yield about 3/4 cut per cob. We used frozen fire-roasted corn, worked great As noted in the comments, this is a huge amount of food. We cut the recipe down by 3/4 for two of us, and we still have multiple portions left in the fridge, but it's delicious.

Ellen4 months ago

I guess I am an outlier to say we did not love the dressing on this and would not make it again. I even cut back to 4 limes from 6.

Charity Eleson3 years ago

Yummy. Made it without the cheese for a vegan dish and with frozen corn because it is February in Wisconsin. Delicious and simple.

Es4 years ago

Delicious salad. Used basil instead of cilantro. Bought frozen edamame in pods and took a bit more time to assemble but worth the effort for the diverse textures and attractive presentation.

Debbie4 years ago

Grandma thought it was too tart. We loved it!!

Myra4 years ago

Very good! made with cukes and diced orange peppers. Dressing was great-except I cut the salt in half and it was still just on the edge of too salty. Same for the pepper. Other than that was a really good side dish.

KSE4 years ago

This is delicious! Takes a long time to prep, but I think it will hold up well for leftovers. I did have to modify based on what we had in quarantine—so only 3 limes with zest, supplemented by bottled lime juice; not enough garlic cloves, so used garlic-infused olive oil; frozen corn; and about 1/2 the oil, because we like a more acidic dressing. Used about 1/2 the dressing or a little more. Would make a great summer cookout dish.

Curtis4 years ago

The cheese is not necessary! I subbed shredded turnip for the cucumbers. The sweetness of the dressing really balanced the bitterness nicely!

belle5 years ago

What a delightful salad! I didn’t have jicama or cucumber and it was still a treat. Can’t wait to make it exactly as written.

Susan L5 years ago

This is absolutely delicious. I think it is the dressing that is so fresh tasting. I used cucumber, a little red pepper, and cherry tomatoes. I roasted the corn and garlic early in the day, then put it together about two hours before we ate. I underestimated how wonderful this combination would be, and it was the favorite dish of the meal with other salads.

Anne6 years ago

Best summer recipe. Simplify by roasting canned corn. Also cut oil by half for dressing. This is a real winner and crowd pleaser.

R. Hutcheson6 years ago

12-16-17: Pretty good.

Joy6 years ago

I have been looking for a great edamame salad recipe, and now I have found it! I only did a couple things slightly different: 5 cobs of corn,1 teaspoon of hot chile powder, & 1/2 the salt both times, and half the onions and red pepper. The salad was fantastic just like this! I also did not add any cilantro, because my husband wouldn't have eaten it, nor did I add the feta. Honestly you won't miss either of those. I did however add cherry tomatoes and two stalks of celery! Love this salad!!

Sharon6 years ago

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